Cacio Magno cheese
Cacio Magno is a soft ewes' milk cheese produced near the Tevere-Farfa Nature Reserve and a few kilometres from Farfa Abbey in the Italian region of Lazio. The milk comes from the Sicilian, Sardinian and mainly Lacauna breeds of sheep. It is full bodied yet delicate and buttery. The aroma of sheep is very noticeable and the edible acidic rind with its calluses, compensates for the stickiness of soft dough. The surface is dusted with potato starch to help the formation of the rind. Maturation lasts twenty days during which the cheese is turned twice.
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Cacio Magno cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Cacio Magno cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
Graph your Body Mass Index
See your personal Body Mass Index (BMI) plotted on a graph against national averages.
Errors and omissions
If you are a cheese producer and your cheese does not appear to be listed on Cookipedia or the information on your cheese is incorrect or out of date, please use the Contact the Editor page to send us a message and we will update the information on your cheese.